CN1826964B - Seasoning sauce with straw mushroom and preparation method thereof - Google Patents
Seasoning sauce with straw mushroom and preparation method thereof Download PDFInfo
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- CN1826964B CN1826964B CN2006100238528A CN200610023852A CN1826964B CN 1826964 B CN1826964 B CN 1826964B CN 2006100238528 A CN2006100238528 A CN 2006100238528A CN 200610023852 A CN200610023852 A CN 200610023852A CN 1826964 B CN1826964 B CN 1826964B
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- mushroom
- extract
- tiaoweizhi
- xianggu
- concentrate
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- 238000002360 preparation method Methods 0.000 title claims description 4
- 240000006794 Volvariella volvacea Species 0.000 title claims description 3
- 235000015067 sauces Nutrition 0.000 title abstract 3
- 235000011194 food seasoning agent Nutrition 0.000 title 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 26
- 239000012141 concentrate Substances 0.000 claims abstract description 8
- 241000233866 Fungi Species 0.000 claims abstract description 6
- 238000000605 extraction Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000284 extract Substances 0.000 claims description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 229940073490 sodium glutamate Drugs 0.000 claims description 4
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000012530 fluid Substances 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 239000011521 glass Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- -1 B2 phosphatide Natural products 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000012286 Chitinases Human genes 0.000 description 1
- 108010022172 Chitinases Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- YUGCAAVRZWBXEQ-UHFFFAOYSA-N Precholecalciferol Natural products C=1CCC2(C)C(C(C)CCCC(C)C)CCC2C=1C=CC1=C(C)CCC(O)C1 YUGCAAVRZWBXEQ-UHFFFAOYSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 239000002799 interferon inducing agent Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of mushroom sauce and method for preparing same, whose techniques is: Pack up the raw materials(mushroom, sliding mushroom, black edible fungus and dried button at the proportion of 4:1: 1:1); Concentrate by extraction; add findings according to the recipe; then package and sterilize. Adding the mushroom sauce while cooking could makes the cooked food delicious and faint scent; also it is nutritious and healthy.
Description
Technical field
The invention belongs to a kind of Mycophyta compound seasoner and preparation method thereof.
Background technology
With annual 500～60,000,000,000 yuans the output value, average 10～20% growth rate is fast-developing in China flavouring enterprise.Chinese flavouring consumption total value was about 59,000,000,000 yuans in 2004, increased by 23%, was the swiftest and the most violent a year of China's flavouring industry development.The development in flavouring market mainly is the pulling that receives grocery trade, and in the developed area, the food that every consumption is 10 yuan has wherein just comprised 1 yuan flavouring consumption.
Now much human is all used monosodium glutamate, or chickens' extract is as main flavouring, but wants to make delicious, and the food with high nutritive value is depended merely on monosodium glutamate and chickens' extract and is difficult to accomplish.Fungal microbe is of high nutritive value; For example: black fungus is rich in various nutrients such as materials such as protein, fat, carbohydrate and calcium, phosphorus, iron and carrotene, nicotinic acid, vitamin B1, B2 phosphatide, sterol; Still not a kind of natural nourishing agent; And the hair of getting rid of in the human body intestinal canal is arranged, and reduce blood clotting, prevent the effect of hypertension, atherosclerotic and coronary heart disease; 18 seed amino acids in the contained protein of mushroom, it contains the provitamin D that general vegetables lack, and contacts the back with ultraviolet ray in the sunlight and generates vitamin D, can the enhances human body resistance, help bone, dental growth, promote the health normal development.Be rich in 30 plurality of enzymes, can correct human chitinase and lack.Gland fat purine contained in the mushroom can prevent cirrhosis, and the cholesterol that suppresses in the blood increases, and the effect that brings high blood pressure down is arranged.Contained lentinan and interferon inducer in the mushroom has good effect to suppressing virus and anticancer change.Utilize the leftover pieces of one or more mushroom classes, develop a kind of being of high nutritive value, cheap, use simply, the compound flavoring of delicious flavour has the meaning of practicality.
Summary of the invention
It is the liquid compound seasoner of primary raw material with the mushroom that the present invention provides a kind of, not only contains the distinctive strong taste of edible mushroom, and color and luster is soft, the young cunning of quality, moderately salted.Add this XIANGGU TIAOWEIZHI during culinary art, can let dish delicious incomparable, mouthfeel delicate fragrance, and nutrient health.
The technical solution adopted for the present invention to solve the technical problems is: after the raw material arrangement, extraction concentrates again, adds auxiliary material, packaging sterilizing then according to prescription.The present invention relates to a kind of XIANGGU TIAOWEIZHI, it is made up of 94.1% mushroom class extraction concentrate, 2.2% yeast extract, 1.1% salt, 0.7% white granulated sugar, 0.8% soy sauce, 1% sodium glutamate, 0.1% Sodium Polyacrylate; Wherein, described mushroom class extraction concentrate is made up of 70% water, 17.1% Shitake Mushroom P.E, 4.3% HUAZIGU extract, 4.3% black fungus extract, 4.3% white mushroom extract.
The invention has the beneficial effects as follows, as flavoring, can let dish delicious incomparable, mouthfeel delicate fragrance, and nutrient health during culinary art.
The specific embodiment
1, raw material arrangement: mushroom, HUAZIGU, black fungus, straw mushroom were with 4: 1: 1: 1 ratio, after the cleaning, shred to the soya bean size.
2, extract: the mushroom grain of chopping is put into multi-function extractor, add the water Secondary Flow and extracted 2 hours, the ratio of mushroom grain and water is 1: 10.
3, concentrate: the liquid that extractor filters out is put into vacuum concentration pot, and being concentrated into strength of fluid is 30%.
4, add auxiliary material: mushroom juice stoste is poured in the jacketed pan, behind the ebuillition of heated, added 2.2% yeast extract, 1.1% salt, 0.7% white granulated sugar, 0.8% soy sauce, 1% sodium glutamate, 0.1% Sodium Polyacrylate, heat while stirring, heated 5 minutes.
5, packing: filter the back and use glass bottle packaging according to specification for sale.
Claims (2)
1. XIANGGU TIAOWEIZHI is characterized in that: this XIANGGU TIAOWEIZHI extracts concentrate, 2.2% yeast extract, 1.1% salt, 0.7% white granulated sugar, 0.8% soy sauce, 1% sodium glutamate, 0.1% Sodium Polyacrylate by 94.1% mushroom class and forms; Wherein, described mushroom class extraction concentrate is made up of 70% water, 17.1% Shitake Mushroom P.E, 4.3% HUAZIGU extract, 4.3% black fungus extract, 4.3% white mushroom extract.
2. the preparation method of an XIANGGU TIAOWEIZHI is characterized in that:
1. raw material arrangement: mushroom, HUAZIGU, black fungus, straw mushroom were with 4: 1: 1: 1 ratio, after the cleaning, shred to the soya bean size;
2. extract: the mushroom grain of chopping is put into multi-function extractor, add the water Secondary Flow and extracted 2 hours, the ratio of mushroom grain and water is 1: 10;
3. concentrate: the liquid that extractor filters out is put into vacuum concentration pot, and being concentrated into strength of fluid is 30%;
4. add auxiliary material: mushroom juice stoste is poured in the jacketed pan, behind the ebuillition of heated, added 2.2% yeast extract, 1.1% salt, 0.7% white granulated sugar, 0.8% soy sauce, 1% sodium glutamate, 0.1% Sodium Polyacrylate, heat while stirring, heated 5 minutes;
5. pack: filter the back and use glass bottle packaging according to specification for sale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100238528A CN1826964B (en) | 2006-02-14 | 2006-02-14 | Seasoning sauce with straw mushroom and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100238528A CN1826964B (en) | 2006-02-14 | 2006-02-14 | Seasoning sauce with straw mushroom and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1826964A CN1826964A (en) | 2006-09-06 |
| CN1826964B true CN1826964B (en) | 2012-01-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2006100238528A Expired - Fee Related CN1826964B (en) | 2006-02-14 | 2006-02-14 | Seasoning sauce with straw mushroom and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1826964B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756152B (en) * | 2008-12-24 | 2012-12-12 | 安琪酵母股份有限公司 | Flavor preparing type bear yeast extractive product and production method thereof |
| CN101595964B (en) * | 2009-03-26 | 2013-06-19 | 大山合集团有限公司 | Processing process of mushroom bisk seasoner |
| CN101617808B (en) * | 2009-08-13 | 2012-07-18 | 宜昌益农科技开发有限公司 | Compound mushroom flavoring and preparation method thereof |
| CN101933598B (en) * | 2010-07-26 | 2012-09-12 | 中华全国供销合作总社南京野生植物综合利用研究院 | Meaty seasoning with edible fungi flavor and preparation method and application thereof |
| CN103263001A (en) * | 2013-05-21 | 2013-08-28 | 湖北省农业科学院农产品加工与核农技术研究所 | Method capable of improving flavor of edible fungi precooking fluid and processing edible fungi precooking fluid into sauce |
| CN103907904B (en) * | 2014-03-19 | 2015-04-01 | 福建省农业科学院土壤肥料研究所 | Crab flavor mushroom seasoning sauce and its preparation method |
| CN104095214A (en) * | 2014-06-20 | 2014-10-15 | 夏华 | Preparation method for straw mushroom root seasoning liquid |
| CN105661511A (en) * | 2016-01-20 | 2016-06-15 | 马建民 | Nutritional seasoning powder and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1140030A (en) * | 1996-06-07 | 1997-01-15 | 余新邦 | Xianggu mushroom extract |
| CN1218637A (en) * | 1997-11-28 | 1999-06-09 | 黄族和 | Deep processing method for mushroom stem and its products |
| CN1220107A (en) * | 1998-11-11 | 1999-06-23 | 任其云 | Formula and production technology of multifungi tonic soap material |
| CN1545921A (en) * | 2003-12-12 | 2004-11-17 | 王升厚 | Dumpling with seven kinds of mushroom |
-
2006
- 2006-02-14 CN CN2006100238528A patent/CN1826964B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1140030A (en) * | 1996-06-07 | 1997-01-15 | 余新邦 | Xianggu mushroom extract |
| CN1218637A (en) * | 1997-11-28 | 1999-06-09 | 黄族和 | Deep processing method for mushroom stem and its products |
| CN1220107A (en) * | 1998-11-11 | 1999-06-23 | 任其云 | Formula and production technology of multifungi tonic soap material |
| CN1545921A (en) * | 2003-12-12 | 2004-11-17 | 王升厚 | Dumpling with seven kinds of mushroom |
Non-Patent Citations (1)
| Title |
|---|
| 王彩云.香菇调味汁的研究.《中国调味品》.1999,(第10期),12－14. * |
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| Publication number | Publication date |
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| CN1826964A (en) | 2006-09-06 |
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| PB01 | Publication | ||
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| DD01 | Delivery of document by public notice |
Addressee: Gui Chunwei Document name: Notice of correction Addressee: Gui Chunwei Document name: Deemed not to advise |
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Owner name: SHANGHAI DASHANHE MUSHROOM TECHNOLOGY CO., LTD. Free format text: FORMER OWNER: DASHANHE GROUP CO., LTD. Effective date: 20130118 |
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| CB03 | Change of inventor or designer information |
Inventor after: Mao Chuanfu Inventor after: Yang Dong Inventor after: Shao Huijuan Inventor after: Yu Ruixin Inventor before: Gui Chunwei Inventor before: Li Shiwen |
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Free format text: CORRECT: INVENTOR; FROM: GUI CHUNWEI LI SHIWEN TO: MAO CHUANFU YANG DONG SHAO HUIJUAN YU RUIXIN Free format text: CORRECT: ADDRESS; FROM: 201404 FENGXIAN, SHANGHAI TO: 201403 FENGXIAN, SHANGHAI |
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Owner name: YICHENG DASHANHE MODERN AGRICULTURE CO., LTD. Free format text: FORMER OWNER: SHANGHAI DASHANHE MUSHROOM TECHNOLOGY CO., LTD. Effective date: 20130503 |
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Address after: 441400 Chudu Avenue 993, Yicheng Economic Development Zone, Xiangfan City, Hubei Province Patentee after: XIANGYANG DASHAN HEALTH FOOD Co.,Ltd. Address before: 441400 Chudu Avenue 993, Yicheng Economic Development Zone, Xiangfan City, Hubei Province Patentee before: YICHENG DASHANHE MODERN AGRICULTURE Co.,Ltd. |
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